Walnut baked rabbit

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Rabbit is one of the most underused meats. Rabbit meat is well known for its high protein content. A 3 oz. serving of rabbit meat contains 28 grams of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories. Also, rabbit meat is almost cholesterol free and therefore heart patient friendly. Rabbits are one of the most productive domestic livestock animal there is. Rabbits can produce six pounds of meat on the same feed and water as the cow will produce one pound of meat on the same feed and water. All that said, unless you raise them yourself or know someone who does, it is a hard meat to find in the supermarket. Therefore, you can also use this recipe with chicken. I hear that chicken tastes like rabbit!

1 rabbit cut in serving pieces

5 tbls flour

1 tsp salt

¼ tsp fresh ground pepper

1-2 eggs

1 tbls milk

Cup fine dry bread crumbs

½ cup finely ground walnuts

2 tbls olive oil

2 tbls butter or coconut oil

Sherry Pan Gravy (recipe follows)

Trim any excess fat. Place flour, salt and pepper in a bag. Shake rabbit pieces one at a time in the flour mixture to coat. Place the meat in a single layer on a plate. Beat eggs with milk in pie plate or shallow bowl. Mix breadcrumbs and walnuts. Dip each rabbit piece in the egg mixture to coat, cover evenly with bread mixture. Place in a single layer on a plate. Cool in the freezer briefly to set coating, about 5-10 minutes. Heat oil and butter in a cast iron skillet until bubbly. Brown each piece on both sides. Place each browned piece on a rack in a roasting pan. Bake for 45 minutes at 350°

Sherry pan Gravy:

After rabbit has been removed from the skillet, add 3-4 tbls of dry sherry (do not use cooking sherry) and 8 oz of chicken or vegetable broth. Bring to boil, scraping up bits from the bottom of the skillet. Stir together 1-2 tbls of cornstarch with ¼ cup of water to make a smooth paste. Stir into skillet unto sauce thickens. Serve over rabbit or use on your potatoes.

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